Cool slightly.ģ Pour the custard into the cooked pastry case and leave to set at room temperature for one to two hours before transferring to the fridge to set completely.ġ Put the egg whites, sugar and lemon juice into a bowl over a pan of simmering water. Remove from the heat and add the cubed butter, a little at a time, until it is all emulsified. Pour back into the pan and cook over a medium heat for three to four minutes until thickened and the cornflour starts bubbling. Bring to the boil.Ģ Whisk the egg yolks, remaining sugar and cornflour together in a bowl and slowly pour in the hot lemon juice, whisking all the time. Set aside to infuse for 10 minutes, before straining into a new pan to remove the zest. Leave to cool.ġ Put the lemon juice, zest, water and half of the sugar into a saucepan and heat until the sugar has dissolved. Whisk the egg yolks in a separate medium bowl. Add the lemon juice and 1 1/2 cups water and whisk to combine. Just keep in mind that meringue gets quite sticky in the fridge. For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Remove the parchment paper and cook for a further two to three minutes until the base is golden brown. Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for 2 days. Fill with baking beans or uncooked rice and bake for 15 minutes. Prick the base of the pastry with a fork and place in the freezer for 20 minutes to chill completely.Ĥ Preheat the oven to 160 degrees and line the tart with parchment paper.
Add the egg and slowly bring the dough together.Ģ Wrap the dough in cling film and chill for 30 minutes to an hour.ģ Roll the dough out to a large round and line a 23cm loose bottomed fluted tart tin. Add the icing sugar and salt and mix well. 1 Rub the flour and butter together until it resembles fine breadcrumbs.
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